Stir-Fried Mixed Vegetables with Shrimps & Beancurd

Stir-Fried Mixed Vegetables with Shrimps & Beancurd


120g broccoli (cut into floret)

80g king oyster mushroom (sliced)

½ carrot (peeled and sliced)

160g shrimps (shelled, deveined with the tail intact)

2 pcs beancurd (cubed)

1 tbsp chopped garlic

4 tbsp cooking oil

Seasonings: (mixed well)

1 tbsp concentrated chicken stock

1 tbsp oyster sauce

½ tsp extra virgin olive oil

½ tsp sugar

¼ tsp salt

1/8 tsp ground white pepper

½ cup water


½ tsp corn starch mixed with 2 tsp water

Preparation Instructions:

  1. Heat up a non-stick skillet with 4 tbsp of cooking oil. Pan-fried the beancurd until golden brown. Remove and set aside.
  2. Use the remaining oil to saute the chopped garlic until fragrant.
  3. Add in shrimps, saute until turn pink. Remove and put together with the pan-fried beancurd.
  4. Add in broccoli, king oyster mushroom, carrot and seasonings. Stir to combine, bring to a boil and continue to simmer the vegetables until tender crisp.
  5. Thicken the sauce with corn starch solution.
  6. Add in pan-fried beancurd and shrimps. Toss well.
  7. Dish out and serve.

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